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Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

This recipe creates a tender, moist bread that's perfect for sharing with friends and family, just like our popular Homemade Cinnamon Swirl Bread.

  • Total Time: 1 hour 5 minutes
  • Yield: 10 1x

Ingredients

Scale

For the Bread:

  • 1¾ cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ¾ cup (1½ sticks) butter, softened
  • 2 tablespoons lemon zest
  • 3 large eggs
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk
  • ¼ cup sour cream

For the Lemon Glaze:

 

  • 1 cup powdered sugar
  • 1-2 tablespoons fresh lemon juice

Instructions

  • Prepare Your Workspace: Begin by preheating your oven to 350°F (175°C). Thoroughly grease a 9×5-inch loaf pan with baking spray, then line it with parchment paper for easy removal.
  • Combine Dry Ingredients: In a medium bowl, whisk together the flour, poppy seeds, baking powder, and salt until well combined. Set this mixture aside while you prepare the wet ingredients.
  • Create the Base: Using an electric mixer, beat the sugar, softened butter, and lemon zest on medium speed. Continue mixing for 3-4 minutes until the mixture becomes light and fluffy in texture.
  • Add Wet Ingredients: Reduce the mixer speed to low. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon juice and vanilla extract until well combined.
  • Combine Mixtures: Alternately add the dry ingredients, buttermilk, and sour cream to the butter mixture. Start and end with the flour mixture, mixing gently with a spatula just until combined.
  • Prepare for Baking: Pour the finished batter into your prepared loaf pan. Use a spatula to smooth the top, ensuring an even surface.
  • Bake to Perfection: Place the pan in the preheated oven and bake for 45-50 minutes. The bread is done when a toothpick inserted into the center comes out clean.
  • Cool and Prepare Glaze: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. While cooling, whisk together the powdered sugar and lemon juice until smooth.

 

  • Final Touches: Once the bread has cooled completely, drizzle the glaze over the top, allowing it to naturally flow down the sides. Let the glaze set before slicing.
  • Author: Margie
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes